Instructions: Heat medium pot of salted water to boil. Separately, heat oil in large, non-stick skillet. Add onion and garlic to skillet. Cook about 3 minutes. Add eggplant, wine and salt and pepper to taste. Cook until softened and browned, about 15 minutes. Add orzo to pot of boiling water; cook about 8 minutes.

Add pepperoni, tomatoes with their juices, basil, oregano and fennel seed to eggplant mixture. Add additional salt and pepper to taste. Drain orzo. Add orzo to eggplant mixture. Cook about 2 minutes more to let flavors blend. Ladle into bowls and top with cheese.

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